Vegetable Oils a Long history of failure yet 20% of the food
2014 FDA bans trans fats in the U.S: Which foods have them ?
2014 FDA bans trans fats in the U.S: Which foods have them ? Partially hydrogenated oils occur when manufacturers add hydrogen to vegetable oil to make a substance that is solid at room temperature. As recently as 30 years ago, many scientists believed they were healthier than natural saturated fats – remember when margarine was touted as better for you than butter? However, it has been found that PHOs turn into sludge in arteries, lowering “good” HDL cholesterol and raising “bad” LDL cholesterol, leading to heart attacks, strokes and other serious health problems. Trans fats (in the form of shortening) entered the U.S. food supply in the 1940s and were quickly embraced by food manufacturers. The products, mostly partially hydrogenated soybean oil and cottonseed oil, provided taste and texture and extended the shelf life of fried and baked foods. They were also cheaper than animal-based fats such as butter and lard.
Hydrogenated Vegetable Oil -Foods Typically Containing Partially or Totally Hydrogenated Vegetable
Hydrogenated vegetable oils are widely used in the food industry to improve the taste and texture of processed foods.
Still, they harbor trans fats, which may negatively affect heart health, inflammation, and blood sugar control.Although many countries now restrict trans fats, this oil is still present in numerous packaged foods. Therefore, read food labels carefully to minimize your intake of hydrogenated vegetable oils.
What contains Hyrdrogentated vegetable Oils? Virtually all refined and processed foods
Margarine,Cakes,Cookies,Candies,Doughnuts,Bread,Canned soups,Crackers,Processed cheese,
Canned foods,Cereals,Snack foods,Salad oils, except olive oil, which is recommended.
Brominated Vegetable Oil FDA proposes ban on potentially harmful ingredient found in some sodas.
How brominated vegetable oil could harm health
Brominated vegetable oil has been linked to health hazards including nervous system damage, headaches, skin and mucous membrane irritation, fatigue, and loss of muscle coordination and memory, according to the EWG. The ingredient can also accumulate in the body over time.
The studies motivating the FDA’s decision were conducted in animals, but the observed negative health effects were at levels closely approximating real-world human exposure, according to a news release. One harm some research found is toxic effects on the thyroid gland, which produces hormones critical for the regulation of blood pressure, heart rate, body temperature and metabolism.
“The agency concluded that the intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health … found the potential for adverse health effects in humans,” said James Jones, the FDA’s deputy commissioner for human foods, in a statement.
Brominated vegetable oil — vegetable oil modified by bromine, a pungent, deep red oily chemical — is used as an emulsifier in citrus-flavored beverages to keep the flavoring from separating and floating to the top. Bromine is also commonly used in flame retardants.
Oxidation, inflammation, Obesity, Teicholz
Nina Teicholz at Virta Health
Filmed at the Emerging Science of Carbohydrate Restriction and Nutritional Ketosis, Scientific Sessions at The Ohio State University. Nina Teicholz presented at a dinner session:
Oxidation, inflammation, Obesity, Goodrich
Tucker Goodrich on Peak Human podcast Polyunsaturated fats
An Interview with Brian Sanders - the show notes include copious scientific references:
AMD, Polyunsaturated Fat, Knobbe
Age related macular degeneration and polyunsaturated fats
Prof Chris Knobbe, Founder of Cure CMD foundation.
Obesity , Polyunsaturated Fat, Goodrich
Chips - uniquely fattening ?
Changes in diet and lifestyle and long-term weight gain
in women and men
Dariush Mozaffarian et al 2011
https://pubmed.ncbi.nlm.nih.gov/21696306
This paper concludes that Specific dietary and lifestyle factors are independently associated with long-term weight gain, with a substantial aggregate effect and implications for strategies to prevent obesity.
Tucker Goodrich has done a superb job in drilling down into the details of this study [and you can down load that direct by using the link below].
The most fattening foods identified are potato chips and potato crisps. i.e. potatoes which have been
deep-fried in vegetable oils much more so that plain potatoes or for example potatoes mashed with butter or cream.
If you want to find out more about the science behind vegetable oils and the connection to obesity and
non-communicable disease, you can subscribe here.
Tucker has kindly allowed me to make one available here
for you to see.
You can subscribe directly to him to find out more (also free).
Alzheimers,mitochondRIal disfunction
Oxidised Linoleic Acid - Omega 6
Multiple pieces of evidence here for seed oils in Alzhiemer's Disease progression. Oxidized LA is a primary source of the DNA damage measure used. HNE is a toxin from seed oils that induces mitochondrial dysfunction, reduced ATP, and beta-amyloid production. RLIP and glutathione are both part of HNE detoxifying system, both are impaired by high levels of HNE.
H/T @tuckergoodrich on X
https://www.sciencedirect.com/science/article/abs/pii/S0925443923002983
Cancer, Heart disease, NCD's, smoking
Toxic lipid oxidation product (LOP) generation in culinary frying oils (CFOs) during high-temperature frying practices: passage into fried foods
LOPs detectable in fried foods are both cytotoxic and genotoxic, and currently a substantial proportion of the human population regularly consumes such toxins in Western diets. This phenomenon presents some considerable and serious public health concerns, i.e., the continuous and sometimes frequent dietary ingestion of foods deep-fried at high temperature in oxidation-prone unsaturated fatty acid (UFA)-rich CFOs potentially increases the risks of humans to a wide variety of chronic, non-communicable human diseases (NCDs), including cardiovascular diseases and cancer ( Since polyunsaturated fatty acids (PUFAs) are much more susceptible to thermally-induced oxidation (better described as peroxidation) than monounsaturated ones (MUFAs), CFOs rich in them produce the highest levels of hazardous LOPs during frying episodes, which repetitively escalate with the unfortunately common reuse of such frying media (3,4); passage of such thermally-peroxidised, LOP-containing oils into food matrices during shallow- or deep-frying practices renders them available for human consumption. Contrastingly, saturated fatty acids (SFAs) are extremely resistant to peroxidation, and hence SFA-laden frying media such as coconut oil and animal fat (lard) generate little or no LOPs when exposed to authentic or laboratory-simulated high temperature frying practices [usually at ca. 180 °C]
Fast foods
" It should also be noted that these estimated 154 g potato chip serving aldehyde contents are not dissimilar to those arising from the smoking of a (daily) allocation of 25 tobacco cigarettes, i.e., the α,β-unsaturated and saturated aldehydes crotonaldehyde (1.8–5.7 mg) and n-hexanal (2.5–9.5 mg) respectively "
MORAL - DO NOT EAT OR COOK WITH VEGETABLE OILS ! ANIMAL FATS ARE BETTER
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